Skillet Pork Cutlets With Fresh Peach Butter
Published August 28, 2025
Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 medium-ripe peach, halved, pitted and grated on the large holes of a box grater (½ cup peach pulp and juices, skin discarded)
3 oregano sprigs, plus ½ teaspoon chopped oregano leaves
4 tablespoons unsalted butter, at room temperature
Kosher salt and pepper
1 tablespoon extra-virgin olive oil
4 (5-ounce) boneless pork loin chops or cutlets, pounded ¼-inch thick
Nutritional analysis per serving (4 servings)
6 grams carbs; 114 milligrams cholesterol; 375 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 12 grams saturated fat; 26 grams fat; 1 gram fiber; 471 milligrams sodium; 30 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium heatproof bowl, combine the grated peach and chopped oregano.
- Step 2
In a small saucepan over medium-low heat, melt the butter. Cook, stirring occasionally, until butter is browned and nutty smelling and the sizzling sound stops, about 3 minutes. (Be careful not to burn the butter.) Pour the browned butter over the grated peach — and be careful, as it may splatter. Season with salt and pepper and mix until well combined.
- Step 3
In a 12-inch cast-iron skillet, heat oil over medium. Season pork with salt and pepper and add to skillet. Top with oregano sprigs and cook until golden on both sides and cooked through, about 3 minutes per side.
- Step 4
Transfer pork to 4 serving plates. Top each with some of the peach butter and garnish with more black pepper. Serve warm.
Private Notes
Comments
This was good but could be better. This seems like the first draft of a solid recipe. Next time I will add the peaches to the butter and let the juices cook down to get the peach butter a little more jammy. I threw some lime juice and that helps bring everything together a bit.
Oh man, you guys?? I tried the just the peaches with brown butter and it wasn’t so great. Decided to follow the suggestion of cooking it down a bit in the butter, then adding lime. It was excellent with the pork, had it with roast potatoes and green beans. But I had some extra sauce, tasted it, and thought “vanilla icecream!!”. Drove to the grocery store, bought the most expensive vanilla icecream they had, got it home and and slathered it with the sauce. It was FANTASTIC. Skip the pork, have it for dessert. I bet a sprinkle of crushed ginger snaps toasted in butter would take it out of orbit.
What a sumptuous, luscious way to bring pork to life. Yum. "Medium-ripe" threw me off for a second. A medium-sized ripe peach? A peach that's medium-ripe? It doesn't matter in the end. Also, I didn't bother using room-temp butter. I just cut up cold butter so it melted quickly and uniformly.
This is not "peach butter." It may be buttery peaches, but it is not peach butter. That would require long, slow cooking of a puree to reduce it to a very thick consistency. And then usually canned for preservation. This recipe describes more of a quick jam. But it's really just pan-cooked grated peaches. They end up jammy just as would tomatoes onions or anything else cooked with this method. But peach butter, it's not.
Too much butter.
The peach butter was pretty good as written, but a bit tart since my peach wasn't super sweet. I added a bit of honey and that made a huge difference. Excellent. Will by trying the butter on grilled chicken and corn later this week.